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Scott Bonner Outdoors

Delicious recipe for a marinade which is perfect with any cuts of venison. In this video I make the marinade and put it on a deer backstrap. The venison is seared on the stove then placed in the oven until it is cooked. There is nothing better than this in terms of taking pleasure in wild, natural meats like venison. Try this the test for yourself. If you didn’t like the taste of venison before I’m sure this will change your mind. Click that like and subscribe for me! Thanks!

Ingredients:

1 cup olive oil

1 cup of red wine vinegar

1/4 cup Worcestershire sauce

3/4 cup soy sauce

2 lemons squeezed

2 cloves of garlic minced

1 tablespoon fresh parsley chopped

Place the venison backstrap in the marinade for 6-12 hours, refrigerated. Take the venison out of marinade. Allow the backstrap cool at room temperature before frying. Preheat oven to 400 degrees fahrenheit. Take a pan to a high heat and sear each edge of the backstrap over the oil of your choice. After the searing, move the backstrap into the oven and cook. Cooking medium rare is suggested. Allow 10 minutes to rest before serving!

Video length:

3:11


Category:

Sports


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This post was originally published on WPHorde Test2 Site